I love how these look and sound, I’ll be bookmarking them for later. Regarding your muffin search – I’m sure you’re probably going to get about 100 reccomendations for new recipes to try out, but I have a feeling you’d like Heidi Swanson’s bran muffins from her Super Natural Every Day cookbook. They are malty, dark, light, and they get the good chewy crisps on the outsides that it looks like these muffins here have (aka the best part).
Hey Amanda- They are essentially the same thing, so it shouldn’t be a problem. But I haven’t tried it so I am not sure. I would grind the almonds with a tablespoon of the ww flour so that they can be ground quite finely without turning into a paste. Let us know…
Hi Tim! Long-time reader and admirer, first time commenter — thanks so much for this post. Muffins are my favorite thing to bake! Can you just clarify…vanilla bean paste = scrape out a vanilla bean? Seems like you’d have to use up a lot of those precious beans for 1.5 tsp! Thanks for clarifying!!
Is it not the strangest coincidence that I was rummaging through search engines yesterday – at midnight of all times – to find a healthy-ish muffin recipe that wasn’t overly sugary but filling so I could take it to work? And this is a rare occurrence. And a gorgeous muffin recipe x
Another first time commenter here too. I’ve wanted a good muffin recipe that wasn’t either a brick or dessert. This may do it. I saw the comment above about vanilla paste. I’d been wondering if I could justify ordering it from Beanilla – this recipe pushes that decision. I’ve ordered beans from them; they seem a good source.